Make your own Curry Paste: North Indian Style Cauliflower Curry

Meanwhile, pop the cauliflower onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Put half the chickpeas on the other side of the baking tray, drizzle with oil and season with salt and pepper.

When the oven is hot, roast the cauli and chickpeas on the top shelf until golden brown and tender, 15-20 mins. 

Once cooked, remove from the oven, drizzle the honey (see pantry for amount) over the chickpeas, then set the tray aside.

Pour the boiled water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the onion is cooked, put it in a blender along with the garlic cloves, ginger puree, North Indian style spice mix and 3 tbsp water. Blend until smooth.

Heat a drizzle of oil in the (now empty) onion pan on medium heat.

Once hot, add your fresh curry paste and cook, stirring continuously, until fragrant, 4-5 mins. Add the mustard seeds to the pan, stir together and cook until they start to pop, 30 secs.

Add the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Add the remaining chickpeas, bring to the boil and simmer until the sauce has thickened, 6-8 mins.

Once thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Stir the roasted cauliflower into the sauce.

Add a splash of water if the curry is a little too thick. Taste and add salt and pepper if needed.